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This work investigates the relation between the molecular composition of the organic matter (OM), hydrocarbon generation, and porosity of artificially matured mudstones from the Kimmeridge Clay formation. Anhydrous thermal maturations, geochemical characterization (gas chromatography-mass spectrometry, gas chromatography with a thermal conductivity detector), scanning electron microscopy observations, and nitrogen adsorption measurements were carried out. The results were compared to the calculated OM porosity after maturation. Our results reveal that samples richer in phytoplanktonic OM generated more abundant oils enriched in alkanes and lighter aromatic hydrocarbons (i.e., biphenyls and naphthalenes) that are more able to fill the adjacent pores of the mineral matrix during maturation. Both the calculated and the observed OM porosity increases during maturation, but the measured rock pore volume shows a non-linear evolution related to the amount of gas generated and the ensuing ability of the rock to preserve the pores. The secondary cracking of highly oil-prone samples generated larger amounts of C 1 -C 5 gases but lower pore volumes, less well preserved. OM composition and its ability to generate oil and gas seem therefore to affect the pore volume. These variations are nevertheless small compared to the effect of thermal maturity, which remains the major process controlling the evolution of porosity. During gas generation, high C 2 -C 5 concentrations are generated compared to methane. The short thermal maturation duration of our experiments may have delayed the conversion of C 2 -C 5 hydrocarbons to methane. In addition, slight differences in the concentrations of saturated and aromatic components and markedly different pore volumes and pore size distributions exist between artificially and naturally matured rocks. The conditions of artificial maturations may thus impact the thermal transformations of OM, emphasizing the necessity to investigate the role of the artificial maturation kinetics on OM and porosity., Competing Interests: The authors declare no competing financial interest., (Copyright © 2020 American Chemical Society.)

A total of 207 volatile compounds were identified in extracts of four French labeled brandies: Armagnac, Cognac, Calvados, and Mirabelle. Relative levels of all components were determined using GC-MS after integration of a selected peak of the mass spectrum of each. Each type of brandy could be clearly discriminated using PLS-DA statistical analyses based on these levels. French Mirabelle spirit, which was studied for the first time, was characterized by higher levels of many aldehydes and acetals and by the presence of compounds having an odd number of carbons together with benzaldehyde and some of its derivatives. Many possible derivatives of acrolein and high amounts of butan-2-ol were rather specific for the volatile composition of Calvados. The most important difference between the two wine-based samples seemed to be directly linked to the distillation system used. Many furanic compounds are specific to Cognac, whereas two or three compounds such as 1-(ethoxyethoxy)-2-methylbutane and gamma-eudesmol were specific to Armagnac. These two brandies presented rather high distributions of isobutanol and isopentanols, whereas Mirabelle and Calvados compositions offer more concentrated aliphatic linear alcohols.

Four oleanane-related aromatic triterpenoids isolated from an archeological piece of oak wood have been identified by NMR studies. Their structures give clue to a novel diagenetic transformation pathway of 2,3-oxygenated higher plant triterpenoids in the environment.